hi! new to the pro brewing scene and i got some general questions about managing my fermenters the right way and keep it all on 1 thread for futher reference.......
got a 6 bbl batch, 1056 yeast, OG=17.3P
as of this morning (almost 4 days into fermentation) G=6.5P.
ferm temp is 66-67F (got a real cold brewery, hard to get it to 68 where i want it)
1) at what point is it best to do a diacetyl rest?
is it best to base it off of the amount of fermentable sugars left?
(1056 seems to be real good w/ diacetyl but consider other yeast strains)
2) normally do you do the rest and then bung the tank or bung and rest?
generally you want to build up a little natural co2 in the beer by bunging.
3) is there any chance of overcarbonating? should i just keep my pressure based on the temp of the beer to achieve 1.0 or so vols by lowering the pressure while the beer is crashed?
4) after what point is it best to remove the yeast from the cone? (either to repitch or just remove it) or should it be left in there during the crashing phase and dumped prior to filtration or transfer?
5) after d rest, how quickly do you crash it? 3-4 degrees a day? slow at first then bigger increments?
did i forget anything?
how much does this vary with a lager yeast?
thanks for the input!
got a 6 bbl batch, 1056 yeast, OG=17.3P
as of this morning (almost 4 days into fermentation) G=6.5P.
ferm temp is 66-67F (got a real cold brewery, hard to get it to 68 where i want it)
1) at what point is it best to do a diacetyl rest?
is it best to base it off of the amount of fermentable sugars left?
(1056 seems to be real good w/ diacetyl but consider other yeast strains)
2) normally do you do the rest and then bung the tank or bung and rest?
generally you want to build up a little natural co2 in the beer by bunging.
3) is there any chance of overcarbonating? should i just keep my pressure based on the temp of the beer to achieve 1.0 or so vols by lowering the pressure while the beer is crashed?
4) after what point is it best to remove the yeast from the cone? (either to repitch or just remove it) or should it be left in there during the crashing phase and dumped prior to filtration or transfer?
5) after d rest, how quickly do you crash it? 3-4 degrees a day? slow at first then bigger increments?
did i forget anything?
how much does this vary with a lager yeast?
thanks for the input!
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